Mocha Cheesecake (No-Bake) Recipe

Introduction

This no-bake mocha cheesecake combines rich cream cheese, espresso, and chocolate for a decadent dessert that’s surprisingly easy to make. With an Oreo crust and a luscious mocha ganache topping, it’s perfect for coffee and chocolate lovers alike.

Ingredients

• 22 Oreo cookies
• 5 tablespoons butter, melted
• 1 ½ cups heavy whipping cream, cold
• 24 ounces cream cheese, softened
• ⅓ cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ cup heavy whipping cream
• 2 teaspoons instant espresso powder
• ½ cup semi-sweet chocolate chips
• 1 tablespoon light corn syrup

Instructions

1. Step 1: Grease a 9-inch springform pan with shortening or butter and set aside.
2. Step 2: Use a food processor to crush the Oreo cookies into fine crumbs. While the processor runs at low speed, slowly pour in the melted butter until the crumbs begin to clump together.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of the prepared pan. Freeze the crust for at least 20 minutes until hardened.
4. Step 4: While the crust chills, whip 1 ½ cups of cold heavy whipping cream in a medium or large bowl until stiff peaks form. Set aside.
5. Step 5: In a large bowl, beat the softened cream cheese, cocoa powder, and 1 tablespoon instant espresso powder until smooth and combined.
6. Step 6: Add powdered sugar and vanilla extract to the cream cheese mixture, mixing until well incorporated.
7. Step 7: Gently fold the whipped cream into the cream cheese mixture until evenly blended.
8. Step 8: Spread the cheesecake filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
9. Step 9: When ready to serve, run a knife around the edge of the pan and carefully remove the springform ring. Transfer the cheesecake to a serving plate or cake stand.
10. Step 10: For the ganache, mix ¼ cup heavy cream with 2 teaspoons instant espresso powder in a microwave-safe bowl. Heat for about 1 minute until steaming.
11. Step 11: Add chocolate chips and light corn syrup to the hot cream. Let sit for 2 minutes, then stir until smooth and fully melted.
12. Step 12: Pour the ganache over the cheesecake and spread evenly. Let the cheesecake rest for 10 minutes before slicing and serving chilled.

Tips & Variations

• For a stronger coffee flavor, increase the espresso powder slightly in the filling and ganache.
• You can substitute chocolate wafer cookies for Oreos if preferred.
• Add a pinch of salt to the crust mixture to enhance the chocolate flavor.
• Try topping with whipped cream or chocolate shavings for extra decoration.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until serving for the best texture. Leftovers can be sliced and gently reheated at room temperature for 10–15 minutes before serving, but it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder provides a concentrated coffee flavor without adding extra liquid, so it’s best to stick with it for this recipe. Brewed coffee would alter the texture and consistency of the cheesecake.

Do I need a springform pan for this cheesecake?

A springform pan is highly recommended because it makes removing the cheesecake easier without damaging the crust or filling. If you don’t have one, use a pan with removable sides or line a regular pan with parchment paper for easier slicing.

Mocha Cheesecake (No-Bake) Recipe

Print Recipe

★★★★★

4.7 from 712 reviews

This decadent No-Bake Mocha Cheesecake combines the rich flavors of chocolate and espresso with a creamy cheesecake filling atop a crunchy Oreo cookie crust. Topped with a luscious mocha ganache, this dessert is perfect for coffee and chocolate lovers looking for an elegant yet simple treat that requires no baking.

• Author: Lara
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 22 Oreo cookies
• 5 tablespoons butter, melted

Mocha Cheesecake Filling

• 1 ½ cups heavy whipping cream, cold
• 24 ounces cream cheese, softened
• ⅓ cup unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Mocha Ganache

• ¼ cup heavy whipping cream
• 2 teaspoons instant espresso powder
• ½ cup semi-sweet chocolate chips
• 1 tablespoon light corn syrup

Instructions

1. Prepare the Crust: Grease a 9-inch springform pan with shortening or butter to prevent sticking. Crush the Oreo cookies into fine crumbs using a food processor. While the processor runs on low speed, slowly pour in the melted butter until the mixture clumps together.
2. Form and Chill the Crust: Transfer the Oreo crumb mixture into the prepared pan, firmly pressing it onto the bottom and up the sides to create an even crust. Place the crust in the freezer for at least 20 minutes to harden.
3. Whip the Cream: Pour the cold heavy whipping cream into a medium or large mixing bowl. Use an electric mixer to whip the cream until stiff peaks form, then set aside for folding later.
4. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, cocoa powder, and instant espresso powder with an electric mixer until smooth and fully combined. Add the powdered sugar and vanilla extract, mixing thoroughly. Gently fold in the whipped cream to maintain the airy texture.
5. Assemble the Cheesecake: Spoon the mocha cheesecake filling evenly over the chilled Oreo crust. Smooth the top with a spatula. Cover the assembled cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
6. Prepare the Mocha Ganache: When ready to serve, stir the heavy cream and instant espresso powder together in a small microwave-safe bowl. Heat in the microwave for 1 minute or until steaming. Add the semi-sweet chocolate chips and let sit for 2 minutes.
7. Finish the Ganache: Stir the chocolate and cream mixture until smooth and glossy. Stir in the light corn syrup to add shine and smoothness.
8. Serve the Cheesecake: Run a thin knife around the edge of the cheesecake to loosen it from the pan. Carefully remove the springform ring and transfer the cheesecake to a serving plate or cake stand. Spoon the mocha ganache over the top and spread evenly. Let the ganache set for about 10 minutes before slicing and serving chilled.

Notes

• Ensure cream cheese is fully softened at room temperature for a smooth filling.
• Use cold heavy cream for best whipping results.
• The cheesecake needs sufficient chilling time to set properly.
• You can substitute Oreo cookies with other chocolate sandwich cookies if preferred.
• Light corn syrup in the ganache helps prevent crystallization and adds a glossy finish.
• For a stronger coffee flavor, increase instant espresso powder slightly, but be cautious to avoid bitterness.
• Keep the cheesecake refrigerated until serving to maintain texture and freshness.

Keywords: no bake mocha cheesecake, no bake cheesecake, mocha dessert, coffee cheesecake, Oreo crust, chocolate espresso dessert